Peanut Butter Cups
- 2 teaspoons vegan butter, softened
- 3/4 cup peanut butter
- 1/2 teaspoon vanilla extract
- 2/3 cup confectioners’ sugar
- 16 ounces semisweet vegan chocolate chips
In a bowl, combine the butter, peanut butter, and vanilla, stirring until well blended. Stir in the sugar. Mix well until thoroughly combined, then refrigerate to firm up slightly.
Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the chocolate is melted.
Use a small brush to coat the chocolate over the bottom and about 1/2 inch up the sides of 12 to 18 paper cupcake liners. Reserve the remaining chocolate. Refrigerate the cups until firm, about 10 minutes.
Scoop out about 1 tablespoon of the peanut butter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm.
Variation: Use vegan white chocolate chips to make White Chocolate Peanut Butter Cups.
From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Lori Maffei.